Page 33 - FoodFocusThailand No.237 December 2025

SPECIAL FOCUS

The main types include mala seasoning powder,
mala sauce, mala oil, and ready-to-use mala
condiments. In industrial snack production,
seasoning powder is typically preferred because it
is convenient for mixing and coating food. It also has
a longer shelf life compared to sauces or oils. The
key ingredients in mala seasoning powder include:
• Huajiao or Sichuan pepper: The key
ingredient that provides the characteristic tingling
and numbing sensation.
• Chili powder: Adds capsaicin-based heat to
complement the tingling of Huajiao.
• Other spices: Such as star anise, cumin, and ภาพที่่� 1 ตััวอย่่างผลิิตัภััณฑ์์ขนมขบเคี้้�ย่วรสหม่าลิ่าที่้�ม้จำำาหน่าย่ในตัลิาด
ginger powder. Figure 1 Examples of mala-flavored snack products
• Salt and monosodium glutamate (MSG):
Enhance saltiness and umami. konjac snacks on social media to potato chips, protein snacks,
• Stabilizers: Prevent caking and help extend and baked chicken breast crisps with mala seasoning (Figure 1).
the shelf life of seasoning powders. From its origins in Sichuan hotpot, the flavor of mala has
For the production of mala seasoning powder, expanded into modern snacks, reflecting a shift in young
spray drying is commonly used, similar to other consumers’ tastes toward experiences that go beyond basic
spices and food ingredients. deliciousness. As a result, mala has emerged as one of the
fastest-growing flavors, driving innovation in the snack industry
The Science of “Mala” Flavor: for the future.
Key Compounds and Taste Mechanisms
The quality of mala’s aroma and flavor largely
depends on the key compounds in Huajiao (Sichuan
Pepper / Szechuan Pepper), specifically hydroxy-α- More Information Service Info C003
sanshool and hydroxy-β-sanshool, which are non-
volatile compounds responsible for the tingling and
numbing sensation. These compounds stimulate
the somatosensory system in the tongue and oral
cavity, sending signals that create sensations such
as heat, cold, vibration, and pain. When activated by
sanshools, this system sends signals to the brain,
producing the unique tingling-numbing sensation
that differs from the heat of chili (capsaicin) or black
pepper (piperine).
Additionally, the volatile compounds in mala
seasoning powder, which play a key role in defining
the overall aroma of Huajiao (Sichuan pepper),
include linalool, limonene, and myrcene. These
compounds contribute sweet, floral notes combined
with tingling and refreshing scents, enhancing the
complexity of the sensory experience. The quantity
and profile of these compounds in Huajiao can vary
depending on factors such as climate, cultivation
region, altitude, and extraction methods, making
an understanding of these variables crucial for
selecting raw materials that deliver optimal flavor.
From a scientific perspective, understanding
the roles of volatile and non-volatile compounds in
mala seasoning powders enables manufacturers
to develop high-quality food and snack products
in terms of flavor, aroma, and product stability. It
also opens opportunities for creating innovative
mala-flavored snacks in a variety of formats,
ranging from popular latiao and mala-flavored

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